If you are craving a dessert that captures the bright, sunny flavors of a summer picnic in every bite, then you are going to adore this Strawberry Lemonade Poke Cake Recipe. This cake is a joyful celebration of tart lemon and sweet strawberry combined in a soft, moist cake that’s infused with strawberry gelatin and topped with luscious lemon pudding and whipped topping. It’s bursting with fresh flavors, easy to make, and perfect for sharing with friends and family whenever you want a delightful treat that tastes like a refreshing beverage in cake form.
Ingredients You’ll Need
With just a handful of simple ingredients, this Strawberry Lemonade Poke Cake Recipe comes together effortlessly. Each component plays a unique role: from the zesty lemon cake base that provides the perfect tang, to the strawberry Jello that infuses vibrant color and sweetness. The pudding and Cool Whip create a silky, creamy topping that finishes the cake with a dreamy texture you will crave.
- Lemon cake mix: The foundation of the cake, offering a bright citrus flavor that’s light and fluffy.
- Water: Important for hydrating the cake mix and dissolving the Jello for the poke step.
- Large eggs: Adds structure and richness to ensure the cake bakes perfectly.
- Vegetable oil: Keeps the cake moist and tender.
- Lemon zest and juice: Fresh lemon zest and juice amplify the citrus punch, making the flavor irresistibly fresh.
- Strawberry Jello: This delivers that signature strawberry sweetness and color that soaks into the cake.
- Instant lemon pudding mix: Forms the creamy, slightly tart topping that complements the strawberry beautifully.
- Milk: Helps thicken the pudding to just the right consistency.
- Cool Whip (thawed): Adds lightness and a creamy finish to the pudding topping.
How to Make Strawberry Lemonade Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan with cooking spray. In a large bowl, beat together the lemon cake mix, water, eggs, vegetable oil, lemon zest, and lemon juice using an electric mixer on low speed until just combined. Then, crank the mixer up to medium and mix for an additional two minutes. Pour the batter evenly into your prepared pan and bake according to the package instructions or until a toothpick inserted in the center comes out clean. The bright lemon aroma filling your kitchen will tell you you’re on the right track.
Step 2: Soak the Cake with Strawberry Jello
While the cake is still warm, bring 1 cup of water to a boil in a small saucepan. Stir in the strawberry Jello mix until completely dissolved, then add the remaining ¼ cup cold water to cool it slightly. Using a chopstick or wooden skewer, poke holes evenly all over the cake — this is the crucial poke step that allows the strawberry gelatin to seep into the cake, giving it that magical moistness and fruity flavor. Pour the gelatin mixture evenly over the cake, then chill the entire cake for at least an hour or preferably overnight so the flavors meld beautifully.
Step 3: Whip Up the Lemon Pudding Topping
Next, combine the instant lemon pudding mix and milk in a large bowl. Let it stand for a few minutes until just slightly thickened, then gently fold in the thawed Cool Whip to create a fluffy, creamy topping that perfectly balances the tangy cake and sweet strawberry gelatin. Once blended, spread this luscious pudding layer evenly over your chilled cake for a finish that’s as attractive as it is delicious.
Step 4: Garnish and Delight
For a final touch, garnish your cake with fresh strawberries and thin lemon slices. These add a pop of color and a fresh visual cue to all the flavors nestled inside. Now your Strawberry Lemonade Poke Cake Recipe is ready to impress!
How to Serve Strawberry Lemonade Poke Cake Recipe
Garnishes
Fresh garnishes elevate this poke cake from simple to stunning. I love topping it with whole or sliced fresh strawberries for an extra burst of fruitiness and spooning on extra whipped cream if you’re feeling indulgent. Thin lemon slices or a little zest sprinkled on top help add brightness and a lovely finishing touch that screams summer.
Side Dishes
This cake pairs beautifully with lighter sides that won’t overpower its bright flavors. Fresh fruit salads, vanilla ice cream, or even a crisp mint-infused iced tea make wonderful companions. If you’re serving at a party, think about fresh berries on the side or a citrus salad to keep the palate refreshed and ready for more.
Creative Ways to Present
If you want to wow your guests, try serving this poke cake in individual clear glass cups layered with extra Cool Whip and fresh fruit on top. Another fun idea is to cut it into perfect squares and place each slice on a small dessert plate with a mint sprig and a dusting of powdered sugar. The vibrant pink and yellow layers of the cake will shine no matter how you present it.
Make Ahead and Storage
Storing Leftovers
This cake keeps really well when covered and refrigerated. Store leftovers in an airtight container for up to 3 days to maintain that perfect moistness and flavor. Just remember to keep it chilled, as the pudding topping contains dairy and is best enjoyed cold.
Freezing
While freezing this poke cake isn’t generally recommended due to its delicate pudding topping and gelatin layer, you can freeze the cake base separately if needed. Wrap the cake tightly in plastic wrap and foil, then thaw fully and add the gelatin soak and pudding topping fresh for best results.
Reheating
Since this cake relies on chilled pudding and gelatin, it’s best enjoyed cold and not reheated. Allow slices to come to room temperature for about 15 minutes if the cake feels too firm coming out of the fridge, but avoid microwave heating as it can compromise texture.
FAQs
Can I use fresh strawberries instead of strawberry Jello?
While fresh strawberries add wonderful flavor and texture, the poke cake depends on the strawberry Jello to soak into the holes and create that signature juicy effect. You can use fresh strawberries as a topping or mixed into the pudding, but for soaking, the gelatin mix is key.
Is there a dairy-free version of this cake?
You can adapt this recipe by choosing a dairy-free lemon pudding mix and using a plant-based whipped topping substitute. Be sure to confirm that the Jello you use fits your dietary needs, or look for a vegan gelatin alternative.
How long does the Strawberry Lemonade Poke Cake Recipe take to chill?
It’s best to chill the cake for at least one hour to let the gelatin fully absorb into the cake, but chilling overnight will give you the best flavor and texture results.
Can I make this cake gluten-free?
You can absolutely swap the lemon cake mix for a gluten-free version. Just ensure that all other mixes like the pudding and gelatin are gluten-free as well, which many brands offer nowadays.
What’s the best way to poke the holes without overdoing it?
Using a chopstick or skewer, gently poke holes in straight rows spaced about an inch apart, going all the way through the cake but not smashing it. This allows the gelatin to soak in without breaking the cake apart.
Final Thoughts
This Strawberry Lemonade Poke Cake Recipe is one of those rare desserts that combines simplicity with show-stopping flavor and color. Whether for a cozy family night or a festive celebration, it’s guaranteed to bring smiles and second helpings. Give it a try and enjoy a slice of sunshine anytime you want a sweet, tangy, and utterly refreshing treat.
Print
Strawberry Lemonade Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Strawberry Lemonade Poke Cake combines zesty lemon cake with a sweet strawberry gelatin glaze and creamy lemon pudding topping. Perfectly moist and bursting with vibrant citrus and berry flavors, this dessert is an ideal summertime treat that’s easy to make and sure to impress.
Ingredients
Cake Ingredients
- 1 box lemon cake mix
- 1 cup water
- 3 large eggs
- â…“ cup vegetable oil
- 1 lemon, zested (1 tsp) and juiced (3 Tbsp)
Strawberry Gelatin
- 1 (3-oz) box Strawberry Jello
- 1¼ cup water, divided (1 cup boiling, ¼ cup cold)
Lemon Pudding Topping
- 1 (3.4-oz) box instant lemon pudding mix
- ½ cup milk
- 1 (8-oz) container Cool Whip, thawed
- Fresh strawberries and lemon slices for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the lemon cake mix, 1 cup of water, eggs, vegetable oil, lemon zest, and lemon juice. Use an electric mixer on low speed until the ingredients are combined, then increase to medium speed and mix for an additional 2 minutes to ensure a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake according to the package instructions or until a toothpick inserted into the center comes out clean, typically about 30-35 minutes.
- Prepare Strawberry Gelatin: While the cake is still warm, bring 1 cup of water to a boil over high heat. Stir in the Strawberry Jello mix until fully dissolved, then stir in the remaining ¼ cup cold water to cool the gelatin slightly.
- Poke Holes and Add Gelatin: Use a chopstick or a fork to gently poke holes all over the warm cake. Slowly pour the strawberry gelatin mixture evenly over the top, allowing it to seep into the holes. Chill the cake in the refrigerator until completely cool and the gelatin is set, about 1 hour or overnight.
- Make Lemon Pudding Topping: In a large bowl, whisk together the instant lemon pudding mix and ½ cup milk. Let it stand for a few minutes until it thickens slightly.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip into the lemon pudding mixture until fully combined and creamy.
- Assemble and Garnish: Spread the lemon pudding and whipped topping mixture evenly over the chilled cake. Garnish with fresh strawberries and lemon slices as desired. Refrigerate until ready to serve.
Notes
- For best results, use fresh lemons for zest and juice to maximize flavor.
- The cake can be made a day in advance and stored in the refrigerator to allow flavors to meld.
- If desired, substitute Cool Whip with homemade whipped cream for a fresher taste.
- Ensure the cake is warm, not hot, when pouring gelatin to help it absorb evenly without soaking excessively.
- Leftovers should be refrigerated in an airtight container and consumed within 3 days.
